000060648 001__ 60648
000060648 005__ 20171211140548.0
000060648 0247_ $$2doi$$a10.3390/foods5030063
000060648 0248_ $$2sideral$$a98052
000060648 037__ $$aART-2016-98052
000060648 041__ $$aeng
000060648 100__ $$aIqbal, Qumer
000060648 245__ $$aIrradiation Maintains Functional Components of Dry Hot Peppers (Capsicum annuum L.) under Ambient Storage
000060648 260__ $$c2016
000060648 5060_ $$aAccess copy available to the general public$$fUnrestricted
000060648 5203_ $$aHot peppers used as natural flavoring and coloring agents are usually irradiated in prepacked form for decontamination. The effects of gamma radiation on the stability of functional components such as capsaicinoids and antioxidant compounds (carotenoids, ascorbic acid and total phenolics) were investigated in hot peppers (Capsicum annuum). Whole dried peppers packed in polyethylene bags were gamma irradiated at 0 (control), 2, 4, and 6 kGy and subsequently stored at 25 °C for 90 days. The irradiation dose did not substantially affect the initial contents of capsaicinoids, ascorbic acid and total phenolics, though the concentration of carotenoids declined by 8% from the control (76.9 mg/100 g) to 6 kGy radiation dose (70.7 mg/100 g). Similarly, during storage for 90 days at ambient temperature the concentrations of capsaicinoids and total phenolics remained fairly stable with mean percent reductions from 3.3% to 4.2%, while the levels of total carotenoids and ascorbic acid significantly (p < 0.05) declined by 12% and 14%, respectively. Overall, neither irradiation nor subsequent ambient storage could appreciably influence the contents of functional components in hot peppers. These results revealed that gamma irradiation up to 6 kGy can be safely used for decontamination to meet the needs for overseas markets without compromising product quality.
000060648 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A01
000060648 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000060648 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000060648 700__ $$aAmjad, Muhammad
000060648 700__ $$aAsi, R.M.
000060648 700__ $$aNawaz, Aamir
000060648 700__ $$aKhan, M.S.
000060648 700__ $$0(orcid)0000-0001-6325-7100$$aAriño, Agustin$$uUniversidad de Zaragoza
000060648 700__ $$aAhmad, Tanveer
000060648 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDepartamento de Producción Animal y Ciencia de los Alimentos$$cNutrición y Bromatología
000060648 773__ $$g5, 3 (2016), [9 pp.]$$tFoods$$x2304-8158
000060648 8564_ $$s886798$$uhttp://zaguan.unizar.es/record/60648/files/texto_completo.pdf$$yVersión publicada
000060648 8564_ $$s104644$$uhttp://zaguan.unizar.es/record/60648/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000060648 909CO $$ooai:zaguan.unizar.es:60648$$particulos$$pdriver
000060648 951__ $$a2017-12-11-14:02:31
000060648 980__ $$aARTICLE